Prep Time::40 mins
Cook Time:: 2 hrs 40 mins
Additional Time::10 mins
Total Time:: 3 hrs 30 mins
Servings::8
Yield::8 servings
Ingredients
3 pounds beef tripe, trimmed of fat and cut into cubes
4 lemons, juiced
water to cover
3 quarts beef stock, divided
8 ounces cassava, peeled and cubed
8 ounces potatoes, peeled and cubed
8 ounces yams, peeled and cubed
8 ounces pumpkin, peeled and cubed
8 ounces sweet potatoes, peeled and cubed
½ (16 ounce) can tomato sauce
⅔ cup sofrito
1 ear corn, cut into 1-inch pieces
salt and ground black pepper to taste
Directions
Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.
Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe.
Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours.
Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.
Recipe Tips
You can use pork tripe and stock instead of beef.
Instead of using stock, you can mix 4 teaspoons of instant bouillon granules into 4 cups of warm water.